Lemon and Blueberry Madeleines

I don’t know how I ended up preparing this on a Sunday night. Perhaps I was bored on a weekend. Yes, I am the only one who can get bored during a weekend. Maybe I was simply trying to spend the final few hours of Sunday doing something I enjoyed before reality strikes on Monday. It could also be that the blueberries in the fridge were screaming out loud that they are going to rot anytime soon. I suspect the 3rd reason is why I baked these. Hush.

On another note, I am still waiting for the kitchen cabinets be ready. This is surely a torment, the waiting I mean. Last night at 3am, I arranged cutlery in my new cutlery stand and was hanging kitchen utensils on the rack. Someone can invite me to the weirdo club already. I have shown enough symptoms of crazy behavioral patterns to qualify for that club.

Back to these babies. Madeleines are scallop shaped buttery cakes that are supposed to originate from the little French town of Commercy. Often topped with a dusting of icing sugar, madeleines makes a pretty and dainty teatime treat that is huge on flavor.

Madeleines are a classic but in this recipe, I gave this popular classic a slight twist. I added lemon zest and plump blueberries to these and they turned out to be great add-ons to make this even more delicious. Light, yet buttery and every bite was bursting with fresh blueberries and zingy lemon goodness! Mom ate 6 of these madeleines when it was out of the oven. Butter + lemon is ALWAYS a winner in bakes. The smell of these Lemon and Blueberry Madeleines, when they were baking away…it made my heart sang a happy dum dee dum dum. ♥

Madeleines are vain and they are supposed to be humpy and every baker are proud of their madeleine humps. Ahem.

A few factors that contribute to the “humps” on madeleines.

Chilling the batter for at least 3 hours in advance.

You do not have to spread the batter in the pan once you’ve scooped it in.

Wipe the madeleines pan clean after every batch.

They are really easy to make. Although the humps give the characteristic to Madeleines, this doesn’t mean that you can’t make these babies, if you do not have 3 hours to spare. You can still make these Madeleines. Less humps, but still very delicious. This time round, I did not chill the batter either. It was already 10pm when I planned to bake this. If I chilled the batter for 3 hours, it would have already been Monday and I don’t think I want to be baking on Mondays.

A glass of Cold milk and a plate of this Lemon and Blueberry Madeleines on a Monday afternoon. What Monday blues? There is no such a thing, really.

“Hi! I am Maya and welcome to my kitchenette.I am a Forex trader and a baking enthusiast from Singapore. While I am mostly in front of the computer on weekdays, I park myself in front of my oven over the weekends”

Subscribe to Maya Kitchenette's email updates and get a free eCookbook with my top 12 recipes.